Eggs Benedict Recipe with Waffles

Let’s start by saying that I am a sucker for Eggs Benedict. I don’t really care what the middle layer is personally. Ham, bacon, lobster, spinach… our favorite diner down the street even makes a mean “Irish Eggs Benedict”, which has Corned Beef Hash in the middle of the masterpiece. For this version, I decided to change up the bottom-most layer instead of the middle layer and use waffles instead! I got this brilliant idea from a tweet by The Food Network listing out a bunch of recipes using waffles as a main ingredient. They had some great ideas including waffle grilled cheese, waffle pizza and more.

Eggs Benedict Recipe

I thought Waffle Eggs Benedict would be a fabulous addition to this list. It’s a perfect recipe for a quick Sunday brunch or mid-day snack. And there’s really only a few ingredients that you need. I made my own Hollandaise sauce but I hear you can use a powder mix as well. Feel free to mess around with the middle layer as well – I bet some other options would be amazing for Waffle Eggs Benedict as well.
Eggs Benedict Recipe with Waffles

Author: Sonja

Recipe type: Brunch

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Serves: 2   Ingredients

  • Waffle Mix (follow instructions on the box, might need egg, oil, etc)
  • 4 eggs
  • 4 pieces of Canadian bacon (or ham)
  • 1 tbsp of white vinegar
  • 1 stick of butter
  • 4 egg yolks
  • pinch of salt
  • pinch of cayenne pepper
  • a few sprigs of parsley, chopped, for garnish

Directions

  1. Prepare the waffles per the instructions on the waffle mix. Set aside in warm place.
  2. Here is a recipe for the hollandaise sauce: http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe.html
  3. Once sauce is done, set aside in a warm place.
  4. Grill the bacon in a small saucepan to just brown each side slightly. Set aside with the waffles and hollandaise sauce.
  5. Boil water in a medium/large pot. Make sure the water comes to a slow, rolling boil – not a hard boil. Add the vinegar to the water.
  6. Swirl the water with a spoon to create a “tornado”.
  7. Carefully break each egg into the water.
  8. Cook eggs for 3½ minutes so that the white is cooked but the yolk is still runny.
  9. Assemble your Waffle Eggs Benedict and garnish with a bit of parsley and some paprika if you have any.
  10. Serve hot and enjoy!

I hope everyone enjoys this rendition of eggs benedict! It was absolutely delicious and I can’t wait to try out some more combinations. Feel free to comment and leave any other combos you try at home!

Sonja Stein

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